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Chicken and Stuffing Casserole

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“This recipe came from a very old casserole cookbook by Betty Crocker. I lost it and thanks to a great member have got it again. It is somewhat high in fat but, is tasty enough to make it worthwhile to make occasionally. It calls for canned soup and I use reduced sodium soup. You can use low fat soup instead. Also margarine can be used instead of butter. I do use low fat bread.”

Ingredients Nutrition

  • 14 cup oil
  • 12 cup flour
  • 12 teaspoon paprika
  • 14 teaspoon pepper
  • 3 12 lbs chicken, cut up
  • 1 (10 ounce) can cream of mushroom soup (I like mushroom) or 1 (10 ounce) can cream of chicken soup (I like mushroom)
  • 6 cups soft bread cubes
  • 14 cup butter, melted
  • 1 cup milk
  • 34 teaspoon salt (or less)
  • 12 teaspoon rubbed sage
  • 12 teaspoon dried thyme leaves
  • 14 teaspoon pepper
  • 34 cup celery, chopped
  • 12 cup onion, chopped


  1. Heat oil in fry pan.
  2. Mix flour, paprika and 1/4 t pepper.
  3. Coat chicken in flour mixture and cook in oil until brown. About 10 minute.
  4. Heat oven to 300°F.
  5. Place chicken in greased 2 1/2 quart casserole or what ever holds all of the casserole.
  6. Spoon soup over chicken.
  7. Toss together remaining ingredients.
  8. Mound stuffing on top of chicken.
  9. Cover and bake for 1-1 1/4 hours or until done.
  10. Enjoy.

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